Challah Recipe: A Guide to Baking the Perfect Jewish Bread

Ingredients

Essential ingredients:

• 2 teaspoons active dry yeast
• 1/2 cup warm water (110-115°F)
• 1 tablespoon sugar
• 1/2 cup lukewarm milk
• 2 large eggs, lightly beaten
• 1/4 cup vegetable oil
• 1 teaspoon salt
• 3 cups all-purpose flour, plus more for dusting

Optional ingredients:

• 2 tablespoons honey
• 1 tablespoon sesame seeds
• 1 tablespoon poppy seeds
• 1 tablespoon minced fresh parsley

Instructions

1. In the bowl of a stand mixer fitted with the dough hook attachment, dissolve the yeast in the warm water. Let stand for 5 minutes, or until the yeast is foamy.
2. Add the sugar, milk, eggs, oil, salt, and flour to the bowl. Mix on low speed until the ingredients are just combined.
3. Increase the speed to medium and knead for 5-7 minutes, or until the dough is smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until the dough has doubled in size.
5. Punch down the dough and divide it into 3 equal pieces.
6. Roll out each piece of dough into a 12-inch rope.
7. Braid the 3 ropes together and place the loaf on a baking sheet lined with parchment paper.
8. Cover the loaf with plastic wrap and let rise in a warm place for 30 minutes, or until the dough has doubled in size.
9. Preheat the oven to 350°F (175°C).
10. Brush the loaf with the optional egg wash and sprinkle with sesame seeds, poppy seeds, or parsley, if desired.
11. Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped.
12. Let the loaf cool on a wire rack before slicing and serving.

Tips

• For a sweeter challah, add 2 tablespoons of honey to the dough.
• For a more flavorful challah, use bread flour instead of all-purpose flour.
• For a chewier challah, knead the dough for longer.
• For a crustier challah, bake the loaf at a higher temperature.
• For a softer challah, bake the loaf at a lower temperature.

Conclusion